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Bastirma Summer Salad

 

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How to make our elegant Ohanyan’s Bastirma Summer Salad!

Start with a good base of mixed greens. We suggest using a combination of premium spring mix, some arugula, and romaine for an extra crunch.

Then add half a medium red onion, sliced thin for color and texture.

Next, add, 1/2 of a large English cucumber or 3 to 4 Persian cucumbers, diced evenly.

Next, add 1 cup to 1 1/2 cups of sliced Heirloom cherry tomatoes for a splash of color.

Next, add a good handful of flat-leaf parsley, finely chopped (around 1 cup) and one small bunch of fresh mint, finely chopped (around 1/3 cup) to give the salad its nice fresh flavor.

Now, add 1/3 cup or 3 ounces of crumbled creamy feta.

Finally, add delicious 3 to 4 ounces of sliced Ohanyan’s Bastirma to add a savory depth to the salad.

Now, for the dressing: mix 1/3 cup of extra virgin olive oil, juice of 1 large lemon or 1/3 cup of lemon juice, 2 teaspoons of Dijon mustard, 1/4 teaspoon of red pepper flakes (optional), 1 teaspoon of dried oregano, 2 cloves of garlic – minced fine, salt and pepper to taste.

Shake well and adjust to your liking.

-Drizzle, Toss, and Enjoy!

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All Recipes egg

Soujouk Breakfast Egg Bites

 

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Soujouk Breakfast Egg Bites:

Upgrade your breakfast repertoire with these amazingly delicious Soujouk Breakfast Egg Bites made with Ohanyan’s Soujouk.

Recipe:

4oz chopped slices Ohanyan’s  Soujouk

1/2 cup diced red onion

3/4 cup diced bell peppers

3/4 cup diced tomatoes

1/2 cup chopped green onions

1/2 cup shredded cheddar mix

1/3 cup crumbled feta

6 eggs scrambled

1/4 milk, & salt and pepper to taste.

Directions: distribute Soujouk and chopped vegetables evenly into a greased mini muffin pan. In a bowl, add eggs, milk and salt and pepper to taste. Pour egg mixture evenly into each muffin slot. Cook in preheated oven at 350 degrees for 14-16 minutes until golden brown in top. Cook time may vary depending on oven. Enjoy!

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How to Prepare Manti

Ohanyan's Manti - Mediterranean Style Beef Tortellini Recipe Photogrpahy


Instructions:
Bring 4 cups of water to a rolling boil in a large saucepan. Add salt or 2 cubes of beef or chicken bullion. Add Manti, stirring occasionally. Boil for 10-15 minutes. Pour your choice of sauce over cooked Manti. Serve Hot.

Ohanyan’s Manti can be served plain, topped with yogurt infused with garlic, or sauteed with a small cube of butter and red tomato sauce. Enjoy!

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All Recipes sandwich

Soujouk Burgers

Ohanyan's Artisan Soujouk Beef Patty Burger with Sweet Potato Fries Recipe Photogrpahy

An amazing burger but don’t take our word for it! You’ve got to taste it to believe it.

Ohanyan’s Artisan Soujouk Beef patties seasoned with a secret blend of spices are sure to awaken your palate. Available in original and spicy flavors. Grill or pan-fry and top with your favorite condiments.

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All Recipes Hors d’oeuvres

Bastirma Meat Pastry

Ohanyan's Soujouk and Bastirma Puffs Recipe Photogrpahy


Ingredients:

Ohanyan’s Bastirma (or Soujouk), Minced
1/2 Small Onion, Minced Fine
1/2 Teaspoon Ground Garlic Powder or 1 Clove Garlic, Minced Fine
Salt & Pepper to Taste
1/4 Teaspoon Red Pepper Flakes (Optional)
1/4 Cup Chopped Parsley (Optional)
Pastry Dough or Phyllo Dough *
Sesame Seeds
Flour
1/4 c Olive Oil
2 Tablespoons Butter, Melted
Sesame Seeds to Garnish

Egg Wash:
1 Egg
3 Tablespoon Milk
Pinch of Salt

Instructions:

In a pan, Sauté Ohanyan’s Bastirma (or Soujouk) with onion with olive oil. Add garlic, red pepper (optional) , parsley (optional) salt & pepper to taste. Cook 3-5 min. Set aside. Combine olive oil & butter in bowl. Next, lay sheet of pastry flat on a floured surface. Brush oil mixture evenly onto surface. Cut into long rectangles to into rolls or any shape desired. Add 1-2 tablespoons of cooked mixture into pastry dough. Brush each pastry with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 25-30 minutes until browned and crisped or fry in few inch oil 3-5 min till golden brown. *Please note, if using phyllo dough, freeze stuffed pastries for 2-4 hours before baking or frying. Enjoy!

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All Recipes Hors d’oeuvres

Soujouk Meat Pastry

Ohanyan's Soujouk and Bastirma Puffs Recipe Photogrpahy

Soujouk Meat Pastry
Ingredients:

Ohanyan’s Soujouk (or Bastirma), Minced
1/2 Small Onion, Minced Fine
1/2 Teaspoon Ground Garlic Powder or 1 Clove Garlic, Minced Fine
Salt & Pepper to Taste
1/4 Teaspoon Red Pepper Flakes (Optional)
1/4 Cup Chopped Parsley (Optional)
Pastry Dough or Phyllo Dough *
Sesame Seeds
Flour
1/4 c Olive Oil
2 Tablespoons Butter, Melted
Sesame Seeds to Garnish

Egg Wash:
1 Egg
3 Tablespoon Milk
Pinch of Salt

Instructions:

In a pan, Sauté Ohanyan’s Soujouk (or Bastirma) with onion with olive oil. Add garlic, red pepper (optional) , parsley (optional) salt & pepper to taste. Cook 3-5 min. Set aside. Combine olive oil & butter in bowl. Next, lay sheet of pastry flat on a floured surface. Brush oil mixture evenly onto surface. Cut into long rectangles to fold over into triangles (like samosas) or any shape desired. Add 1-2 tablespoons of cooked mixture into pastry dough. Brush each pastry with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 25-30 minutes until browned and crisped or fry in few inch oil 3-5 min till golden brown. *Please note, if using phyllo dough, freeze stuffed pastries for 2-4 hours before baking or frying. Enjoy!

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All Recipes egg

Soujouk and Eggs

Ohanyan's Soujouk and Egg Recipe Photography


Ingredients:

Ohanyan’s Soujouk, Diced
Ohanyan’s Bastirma (Optional)
1 Tablespoon Olive Oil
1 Tablespoon Butter
One Small Onion Diced (Optional)
One Green Bell Pepper, Sliced Small
Two Roma Tomatoes, Diced
Five Eggs
Salt & Pepper to Taste
Optional Garnishes: Chopped Fresh Flat Leaf Parsley, Chives, Sliced Avocado, or Crumbled Feta Cheese

Instructions:
Sauté vegetables in olive oil and butter over medium high heat and season with salt & pepper to taste. Next add the Ohanyan’s Soujouk and Ohanyan’s Bastirma (opt). Stir together. Cook 5-7 min until vegetables have are softened. Reduce heat to medium. Crack 5 eggs spaced evenly in pan. Cover and cook for 3 min. Serve immediately with your desired garnishes and some sliced toasted bread for dipping.

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Soujouk Sausage Pastry

Ohanyan's Soujouk and Bastirma Sausage Pastry Recipe Photogrpahy

Soujouk Sausage Pastry

Ingredients:

Ohanyan’s Mild Soujouk Sausage, Remove Skin
Puff pastry dough
Flour
1/4 Cup Olive Oil
2 Tablespoons Butter, Melted
Sesame Seeds to Garnish

Egg wash:
1 Egg
3 Tablespoon Milk
Pinch of Salt

Instructions:

Combine olive oil & butter in bowl. Next, lay sheet of pastry flat on a floured surface. Brush oil mixture evenly onto surface. Cut pastry into slight rectangles the length of sausage and enough to wrap whole. In a small bowl, mix egg, milk and salt. Set aside. Next, place Ohanyan’s sausage on pastry. Start from one end and roll. Add egg mixture to ends to help seal the dough together. Lay parchment paper on a cookie sheet and place each roll 2 inches apart. Brush each roll in exposed areas with the egg wash. Sprinkle sesame seeds. Cook in preheated oven of 400 degrees for 15 min. Serve sliced.

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Soujouk Wrapped Burger

Ohanyan's Artisan Soujouk Beef Patty Burger Recipe Photogrpahy


Makes 4 servings
Ingredients:
4 12” Tortillas
4 Ohanyan’s Artisan Soujouk Patties, Crumbled to Smaller Pieces
8 Slices of Provolone Cheese
2 Cups Chopped Lettuce
1 Medium Onion Sliced Thin and Sautéed
3 Roma Tomatoes Diced
1/2 Cup Chipotle Sauce
1 Tablespoon Olive Oil

Chipotle sauce:
1/4 Cup Mayo
1 Cup Sour Cream
2 Chipotle Peppers with Adobo Sauce, Minced Fine
1/4 Cup Lime Juice
2 Cloves Garlic
1/4 Cup Chopped Cilantro
1/2 Teaspoon Onion Powder
1/2 Teaspoon Paprika
1/4 Teaspoon Cumin
Salt to taste

Instructions:
Brown Ohanyan’s Artisan Soujouk Patties in a skillet and break them into smaller pieces. Drain fat and set aside. Warm the tortilla to soften in the microwave for 40 seconds to 1 minute between damp paper towels. Take one tortilla and lay it flat. Add 2 tablespoons of chipotle sauce in center. Next layer diced tomatoes, lettuce, meat, 2 slices of cheese, and top with sautéed onions. Fold the tortilla overlapping towards the center. Continue and make 3 more. Next warm the skillet on medium-high heat. Drizzle 1 tablespoon of olive oil and toast wrap on both sides. Continue with the rest. Slice in half and enjoy!

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Soujouk Pinwheels

Ohanyan's Sliced Soujouk Pinwheel Recipe Photography


Ingredients:
Lavash Bread
6-8 Oz Ohanyan’s Sliced Soujouk
10 Oz Cream Cheese, Softened
1 Teaspoon Garlic Powder
1 Tablespoon Fresh Parsley (1 Teaspoon Dried Parsley)
4 Oz Provolone Cheese, Sliced
1/4 Cup Red Onion, Sliced
1/4 Cup Sweet Red Pepper, Sliced
Tomato, Sliced
1/2 Cup Spinach
1/4 Cup Jalapeño, Sliced (optional)

Directions:
Mix cream cheese with garlic and parsley and spread over the surface of bread. Place the rest of the ingredients in even rows. Roll up from the end nearest you. Make sure to roll as tight as possible. Cut into 1-inch pieces.

Enjoy!

*If making ahead of time, keep the whole roll intact and cut when ready to serve.